Autolysed Yeast - Yeast extract

1 Autolysed YeastDefinition of Autolysed YeastLike Yeast extract , Autolysed Yeast - which is sometimes called Yeast Autolysate - results from the self-digestion of the proteins and other constituents of the Yeast by the enzymes contained in the Yeast cells. However, there are two main differences between Yeast extract and Autolysed Yeast : The autolysis stage of the production process is shorter for Autolysed Yeast compared to Yeast extract , resulting in a partial hydrolysis of the Yeast constituents. Cell Walls are not removed from Autolysed Yeast , resulting in a product which is only partially soluble in water. The Food Chemical Codex defines Autolysed Yeast as follows: " Autolysed Yeast is the concentrated, not extracted, partially soluble digest obtained from food-grade yeasts. Solubilisation is accomplished by enzyme hydrolysis or autolysis of Yeast cells.

2 Autolysed Yeast contains both soluble and insoluble components derived from the whole Yeast cell". Applications of Autolysed YeastThanks to its specific notes : roasted, toasted, cereals, and its taste enhancing power, Autolysed Yeast is used for the flavouring of snacks, cocktail biscuits, savoury mixes, etc. It is also used as an ingredient for pet-food and as a nutrient for micro-organisms in some fermentation processes. Production process of Autolysed YeastThe process is the same as for Yeast extract except for the duration of autolysis and the non-removal of Yeast cell walls, as explained above. Autolysed Yeast is usually available as roller-dried or spray-dried powder. Main components of Autolysed YeastThe main analytical characteristics of Autolysed Yeast are the following (expressed on dry matters basis): total carbohydrate content : 15 to 25 % total nitrogen content : 8 to 11 %, corresponding to a protein content of 50 to 69 % lipid content : 3 to 10 % Autolysed Yeast is available either salted or unsalted.